Fresh Gazpacho Salad

This fresh, colorful salad is great to make ahead
of time so the flavors have had a chance to blend.

Ingredients
4 tomatoes, seeded and diced
2 cucumbers, peeled and diced
2 green peppers, diced
1 medium onion, diced
1 (2.25 ounce) can sliced ripe olives, drained
1 teaspoon salt
1/2 teaspoon pepper
DRESSING:
1/2 cup olive oil
1/4 cup white vinegar
1/4 cup lemon juice
1 tablespoon chopped fresh parsley
2 garlic cloves, minced
2 teaspoons chopped green onions
1/2 teaspoon salt
1/4 teaspoon ground cumin

Directions:
In a bowl, layer one-third to one-half of the tomatoes,
cucumbers, green peppers, onion, olives, salt and pepper.
Repeat layers two or three more times.
In a small bowl, combine all dressing ingredients.
Pour over vegetables. Cover and chill several hours or overnight.
Serve with a slotted spoon.